Interstellar Pizza Strips
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Kids love pizza and they'll love it even more when it's topped with sweet pepper stars and pepperoni moons.
This recipe makes 40 pieces servings
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 62 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 143 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 2% |
| vit A | 2% |
| vit C | 3% |
| folate | 2% |
Ingredients
Preparation:
Using about 1-inch (2.5 cm) wide star-shape cookie cutter, cut shapes from red and green peppers.
Cut pepperoni in half lengthwise; thinly slice halves crosswise to make semicircles.
Divide pizza dough in half. On lightly floured surface, roll out each half of dough into 12- x 8-inch (30 x 20 cm) rectangle. Place on large greased rimless baking sheet.
Brush dough with pizza sauce. Sprinkle with all but 1/2 cup (125 mL) each of the mozzarella cheese and the Cheddar cheese.
Top with red and green peppers and pepperoni. Sprinkle with remaining mozzarella and Cheddar cheeses.
Bake pizza in 475°F (240°C) oven until crust is golden and cheese is melted and bubbly, about 15 minutes.
Let cool for 5 minutes. Cut each pizza crosswise into 10 even strips. Cut in half lengthwise to make 40 strips.
Cut pepperoni in half lengthwise; thinly slice halves crosswise to make semicircles.
Divide pizza dough in half. On lightly floured surface, roll out each half of dough into 12- x 8-inch (30 x 20 cm) rectangle. Place on large greased rimless baking sheet.
Brush dough with pizza sauce. Sprinkle with all but 1/2 cup (125 mL) each of the mozzarella cheese and the Cheddar cheese.
Top with red and green peppers and pepperoni. Sprinkle with remaining mozzarella and Cheddar cheeses.
Bake pizza in 475°F (240°C) oven until crust is golden and cheese is melted and bubbly, about 15 minutes.
Let cool for 5 minutes. Cut each pizza crosswise into 10 even strips. Cut in half lengthwise to make 40 strips.
Tags:
Birthday; Main Course; Red pepper; Green pepper; Cheese; Bake;
Source:
Canadian Living Magazine: March 2010
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